Description
These vibrant green beans get a flavor boost from a Southeast Asian-inspired sauce and crunchy cashews. A quick and delicious side dish.
Ingredients
Units
Scale
- 1 lbs (454 g) green beans
- 1/4 cup + 1 tbsp (71 ml) This Little Goat went to Southeast Asia
- 1 large shallot
- 1/4 cup (59 ml) mayonnaise
- 1/3 cup (79 ml) roasted (unsalted cashews)
Instructions
- Bring a large pot of salted water to a boil and fill a large bowl with ice water.
- Drop green beans into boiling water and cook until tender, about 3 minutes.
- Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.
- In a small bowl whisk 1 tablespoon of mayonnaise.
- Set aside.
- Heat 1 tablespoon of oil in a wok over medium-high heat (approximately 350°F/177°C).
- Once hot add blanched green beans and cook until starting to brown, about 2 minutes.
- Add in sliced shallots and saute until softened, about 1 additional minute.
- Pour in 1/4 cup of sauce and stir until heated through, about 2 minutes.
- Add in cashews and toss to coat.
- Pour cooked green beans into a serving bowl and drizzle with mayonnaise.
Notes
- For extra vibrant green beans, use fresh, young beans.
- If you don’t have a wok, a large skillet will work just as well.
- Toasted cashews can be substituted for roasted cashews for a deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Southeast Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 5
- Cholesterol: 10